Thursday, August 30, 2012

Fast, Foolproof Vinaigrettes

Step One, build flavor
Start with finely chopped garlic, ginger, onion,
shallot, herbs, or capers, and honey, gf soy sauce,
or Dijon mustard (which will help emulsify).
Season with salt and pepper.
Step Two, add acid
A vinaigrette gets its name from vinegar (red- or
white-wine, balsamic, or cider vinegar are all
good choices), but lemon or lime juice will do the
trick, too.
Step Three, pour in oil
Traditionally, vinaigrettes are 1 part acid to 3 parts
oil, but we also like a light, bright 1-to-2 ratio. Use
a grassy extra virgin olive oil for big flavor, or try
vegetable, safflower, or light olive oil.
Step Four, mix it up
Shake it in a jar, whisk it in a bowl, or whirl it up
in a blender for a thicker result. Most vinaigrettes
can be refrigerated in an airtight container for up
to 3 days.

-Everyday Food Magazine